Mediterranean Masterpiece

The leaf of the olive tree has become a popular immune supplement to prevent and treat colds, flu, and other infections, but it does even more. Studies show that olive leaf reduces the most common risk factors for heart disease, diabetes, and premature aging, a combination of symptoms described as metabolic syndrome. Such risk factors include elevated blood pressure, triglycerides, and blood sugar; unhealthy cholesterol; insulin resistance; and belly fat.

How can one leaf do so much? As with many plants, science has yet to identify all of its constituents, but test-tube, animal, and human studies have shown that some of the components found in olive leaf have strong antioxidant, anti-inflammatory, antimicrobial, and antiviral properties. Oleuropein, which is partially responsible for the pungent, bitter taste of extra virgin olive oil, is considered to be a key substance.

Most of the research has focused on olive oil, because it’s a staple in the Mediterranean diet that is associated with low levels of age-related diseases and a longer life. Initially, the benefits of the oil were attributed to the characteristics of its fat, but other plant oils with similar types of fat are ineffective in improving health.

More recently, scientists have realized that compounds other than fat, such as oleuropein, are at least partially responsible for the healthy qualities found in olive oil. Oleuropein is a polyphenol, a beneficial class of nutrients in fruits and vegetables. Olive leaf supplements provide these nutrients in a concentrated form, without the fat.

Enhancing Immunity Olive leaf has been used therapeutically in Mediterranean regions since the days of ancient Egypt. But in this country, interest was sparked about 20 years ago when an article in the Townsend Letter for Doctors and Patients called the supplement “nature’s antibiotic,” and some integrative physicians began using it to treat bacterial, viral, and fungal infections.

Since then, there haven’t been any published human studies of olive leaf’s immune-enhancing benefits. However, in addition to anecdotal evidence, unpublished research with 500 patients at a clinic in Budapest, Hungary, found that it was very effective in treating respiratory tract infections, dental infections, viral conditions such as herpes, and skin infections.

Minimizing Metabolic Syndrome“There is enough evidence to suggest that this is a really useful, non-toxic, and safe addition to our health care for a condition that, according to the authorities, affects some 30 percent of Americans,” says David Winston, RH (AHG), a registered herbalist, founding and professional member of the American Herbalists Guild, and author of Adaptogens: Herbs for Strength, Stamina and Stress Relief. But the numbers may be much higher, he adds. In his practice, between 50 and 60 percent of patients suffer from metabolic syndrome.

In studies, these are some of the results produced by olive leaf supplements:

Lowered blood pressure as effectively as the drug Captopril, and lowered triglycerides (which the drug did not do), in a study published in Phytomedicine.

Significantly improved levels of fasting blood sugar and insulin among 79 people with type 2 diabetes in a study published in the Journal of Medicinal Food.

Improved insulin sensitivity by 15 percent and significantly reduced the risk for metabolic syndrome among 46 middle-aged men in a study published in PLoS One (Public Library of Science).

Lowered blood pressure and harmful LDL cholesterol in a study that was published in Phytotherapy Research.

For people who are relatively healthy, Winston sees olive leaf as being particularly beneficial for the following groups: those with mildly or moderately elevated blood pressure, or blood pressure that creeps up a bit higher year by year; for those who are obese or have a belly (indicates risk for metabolic syndrome); or anyone with a family history of atherosclerosis. “Olive leaf,” he says, “seems to be one thing that could potentially help people to live significantly healthier and hopefully longer, better lives.”

Olive You—Cooking with Olives Chopped and combined with capers and sun-dried tomatoes; scattered atop pan-seared sea bass; or roasted with blood oranges, garlic and rosemary, few foods are the culinary equal of olives. All olives are the fruit of the Olea europaea tree, but they vary depending on when the fruit is picked. Some to try:

Antioxidant Power In tests of antioxidant potential, this is how one olive leaf supplement (Barlean’s Olive Leaf Complex) compared to superfruit juices:

28x noni juice

9x mangosteen juice

8x açai juice

6x goji juice

Better Nutrition contributing editor, Vera Tweed is the former editor in chief of GreatLife magazine and the author of numerous books, including Hormone Harmony and the User’s Guide to Carnitine and Acetyl-L-Carnitine.

Vera Tweed

Contributing editor Vera Tweed has been writing about nutrition, fitness, and healthy living since 1997. As a journalist, she specializes in covering research and expert knowledge that empowers people to lead better lives. For more information, visit www.veratweed.com.